Ham and potato hash cakes
Serves: 4

Photographed by Martin Poole
Ham and potato hash cakes
Serves: 4
See more recipes
Nutritional information (per serving)
Calories
426Kcal
Fat
25gr
Saturates
4gr
Carbs
32gr
Sugars
2gr
Protein
21gr
Salt
2.1gr

Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 500g cold roasted potatoes
- 125g ham, roughly chopped
- ½ small onion, roughly chopped
- a small handful parsley
- 3 tbsp capers
- ¼ tsp mace, optional
- 5 large eggs
Step by step
- Put the potatoes, ham, onion, parsley, capers and mace, plus one of the eggs and some seasoning into a food processor and pulse until well combined. Shape into 8 round patties (this is easiest if your hands are wet).
- Heat 1 tablespoon of oil in a large, nonstick frying pan and cook the hash cakes on a low-to-medium heat for 8-10 minutes, turning occasionally, until browned on the outside and hot through (cook in batches if necessary).
- While the hash cakes are cooking, heat a splash of oil in another frying pan and fry the four remaining eggs. Serve two hash cakes per person, with a fried egg on top.